1 HR 20 MIN
(2-layer size) yellow cake mix
butter or margarine, melted
(8 oz.) PHILADELPHIA Cream Cheese, softened
(15 oz.) pumpkin
packed brown sugar
DREAM WHIP Whipped Topping Mix
Heat oven to 350°F.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
Bake 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.